[AMENDMENT: The owners of Soreen, McCambridge, are closing two factories, however this will not affect the production of Soreen malt loaf. What a relief. This shouldn’t prevent you from making this pudding anyway, or from gorging on the stuff on a regular basis.]

It was reported this week that the makers of Soreen malt loaf are closing two factories in Manchester. This is tragic news – a seeming death knell of one of the finest products ever to ennoble our shelves. It has all the hallmarks of a classic brand – packaging that has barely changed over the years, a unique flavour entrenched in childhood nostalgia and comfort, and a flock of devotees as loyal as Leeds United supporters.

There is, as far as I know, no other brand waiting in the wings. Were Hellman’s to go bust tomorrow yes, it would be a tragedy, but there are plenty of other places to get your mayonnaise fix (not least by making your own which is far nicer anyway). But Soreen sits alongside Colman’s mustard powder, Angostura bitters, and Bruce Forsythe, as wares that will be near-irreplaceable when gone.

Mission is a strong word, but I shall at least try to do my bit to save Soreen. I started last night, by making a bread and butter pudding. The best bit about any bread and butter pudding is the voluptuous contrast between the crunchy, sticky topside and the wobbly, creamy centre. With malt loaf this contrast is all the more pronounced.

14 responses to “Malt loaf bread and butter pudding”

I can’t believe that Soreen Malt loaf is about to disappear? I have tried many recipes over the years to try and replicate this sticky loaf and have never found one that would actually stick to the back of your teeth in quite the same way, that was so squidgy that the knife squashes while cutting it to make a unique and strange geometric shaped slice every time. They are on 2 for 1 at Tesco this week, so I’m off to stock up.

What a great idea. I love Soreen, and B&B pud. I really hope Soreen survives, is it really going to stop being made or are they just ramping down production?
Going to go and make me a B&B Pudding now (a normal one as I have lots of leftover bread) Then I am going to have a look through the rest of your blog :o)

i have a strange, fabulous recipe for a malt loaf from my schooldays – choose a cup size and use that same cup for all the ingredients so the proportions are correct.
day one – 1 cup of each into large bowl – brown sugar, ‘all bran’, sultanas, milk, leave overnight.
day two – add and stir in thoroughly same cup full of self raising flour.
pour into loaf tin, bake in medium oven for an hour.
delicious!

James Ramsden is a London-based Yorkshireman. He runs the Secret Larder supper club and has written about food and cookery for The Times, The Guardian, Sainsbury's Magazine, and lovefood.com, among others. His first book is out Spring 2011.